New Year's Eve bagel with arugula and salmon

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 1 tsp salt
• 1 pinch(s) of sugar
• 1 egg(s)
• 2 cups of crème fraîche, 150 g each
• ½ tsp paprika powder
• 250 ml milk
• 100 g diced ham
• 150 g Emmental cheese, grated
• 1 bunch arugula
• 18 slices of smoked salmon

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

Mix the flour and yeast in a mixing bowl. Add the salt, sugar, egg, 150g crème fraîche, paprika, and warm milk (except for 3 tablespoons). Knead briefly with the dough hook of a hand mixer on the lowest speed, then on the highest speed, until you have a smooth dough. Briefly knead in the ham and 100g cheese. Cover the dough and let it rise in a warm place until it has visibly increased in size. Line a baking tray with baking paper. Knead the dough briefly again on a lightly floured surface, divide it into 18 portions, and shape into rolls. Using a wooden spoon, make a hole in the center of the rolls and pull them out to a diameter of approximately 3cm. Brush the bagels with the remaining milk, sprinkle with the remaining cheese, and bake in a preheated oven at 200°C, 180°C fan/gas mark 4, or for approximately 25 minutes. Transfer to a wire rack lined with parchment paper and let cool. Wash the arugula and shake dry. Cut the bagels in half crosswise. Spread the remaining crème fraîche on each half. Top with arugula and salmon slices and place back together. Makes approximately 18 bagels. Each serving contains approximately 245 calories.